Description
This classic Pineapple Upside Down Cake features caramelized pineapple rings and cherries atop a moist, tender cake. The buttery brown sugar topping creates a sweet, sticky glaze that pairs perfectly with the light vanilla-infused cake, making it an impressive and delicious dessert for any occasion.
Ingredients
Scale
Topping
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 8–10 pineapple slices (canned or fresh, blotted dry)
- 15–20 maraschino cherries
Cake Batter
- 1 1/2 cups (177g) cake flour (spooned and leveled)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (85g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large egg whites, room temperature
- 1/3 cup (80g) sour cream, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup (60ml) pineapple juice (from the can or fresh)
- 2 tbsp (30ml) whole milk
Instructions
- Prepare the topping: Pour the melted butter into a 9-inch round cake pan and evenly sprinkle with brown sugar. Arrange the blotted pineapple rings over the sugar and place maraschino cherries in the center of each ring. Chill the pan in the refrigerator while preparing the batter to set the topping.
- Preheat oven: Set your oven to 350°F (177°C) to ensure it reaches the proper temperature for baking the cake.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add wet ingredients: Mix in the egg whites and vanilla extract to the creamed butter and sugar, then blend in the sour cream to add moisture and richness to the batter.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently. Slowly pour in the pineapple juice and whole milk, stirring just until everything is combined, being careful not to overmix.
- Assemble the cake: Pour the prepared batter evenly over the chilled pineapple topping in the cake pan, spreading it out gently with a spatula.
- Bake: Place the pan in the preheated oven and bake for 43 to 48 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, but not wet batter.
- Cool and invert: Allow the cake to cool in the pan for 20 minutes. Then carefully invert it onto a serving plate so the pineapple topping is on top. Let the cake cool completely before slicing and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- If using fresh pineapple, blot slices dry to prevent excess moisture.
- For a more caramelized topping, brown sugar can be replaced with dark brown sugar.
- Letting the cake cool before inverting helps prevent the topping from sticking to the pan.
- Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
